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Wednesday, March 28, 2012

Black Bean and Goat Cheese Pizza

Last week one day I put a post on Facebook saying that I was making a black bean and goat cheese pizza. Having never tried it before I added the comment at the end…”How could that not be good right?” To those of you who responded that there was no way it could be good, you’re just plain crazy.
This ended up being an absolutely delicious pizza and we all were fighting for the leftovers the next day.
I pretty much followed the same recipe that I use when I make black bean and goat cheese quesadillas the only real change being the pizza crust instead of tortillas.Goat Cheese and Black Bean Pizza
Preheat oven to 500F (I use a pizza stone on the bottom shelf and cook my pizzas on a cookie sheet directly on the stone.)
1 package of store bought pizza dough or your own recipe (I make a bread machine dough that we love). Stretched as shaped on a pan. We use a cookie sheet pan and make rectangular pizzas.Black Bean Topping
2 Tbs. olive oil 1 lg yellow onion, finely chopped 3 cloves of garlic, minced 24-oz. can black beans, rinsed and drained 2 tsp. ground cumin 1 Tbsp. chili powder 1/2 tsp oregano 1/2 cup water Kosher salt and freshly ground black pepper 1/2 cup chopped fresh cilantro 1 jalapeno, chopped or sliced if desired 4 oz. or more goat cheese, crumbled Directions In a medium skillet, heat the oil over medium heat until hot. Add the onion and garlic and sauté, stirring, until softened, about 5 minutes. Add the beans, cumin, chili powder, oregano and 1/2 cup water and cook, stirring occasionally, until almost all the water has evaporated, 5 to 7 minutes. Take the pan off the heat. With the back of a fork, break up the beans to make a chunky mash. Stir in half of the cilantro and season with salt and pepper.
Spread the black bean mixture over the pizza dough and crumble the goat cheese and dab on top, sprinkle with jalapeno.
Cook until hot and bubbly and the pizza crust is browned to your liking (should be about 20 minutes but keep an eye on it. My oven is funky at 500F. Sprinkle with cilantro and serve.